Cheese Vegetable Bread Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Method:
In a bowl mix the yeast, sugar and add some warm water. After 15 minutes add the dough and knead it with the warm milk. Add the salt and oil and continue to knead for 5 minutes. Let the dough rest for an hour. With a rolling pin roll out the dough in a large round. Sprinkle the sliced onion, capsicum, garlic, cheese and red chilli flakes and press it slightly. Then roll this to make a shape of a baguette. With a knife make a few slashes on the top. Bake at 200 degrees C for 40 minutes or until done and baguette sounds hollow.

Method:
In a saucepan bring the pitted cherries with little water to a boil. Let it cool. Top with coconut water and soda. Add rosemary, ispaghol and crushed ice. Serve chilled.

Method:
Beat the cream, sugar and vanilla essence until firm peaks form. Fold in half of the chopped glace ginger. Spread a little of the ginger cream down the center of a serving plate to help the biscuits stand up. Crush one of the biscuits and set aside. Dip each biscuit individually in the orange juice. Stand upright on the plate and spread 1 side with cream. Dip other biscuits similarly and place alongside the first biscuit and sandwich together. Spread with cream. Continue layering with the cream mixture, orange juice and remaining biscuits to form a log. Spread remaining cream over the log. Cover loosely with plastic wrap and place in the fridge for 6 hours to chill. Drizzle the log with the caramel topping and sprinkle with the remaining chopped ginger and the reserved crushed biscuit.